Roasted Beet Lollipops

To make these sweet Roasted Beet Lollipops simply preheat the oven to 425F. As the oven preheats, peel and slice your beets into 1/2 inch disks. ( 1 large disk per person). Drizzle them with a little olive oil and sprinkle with sea salt and pepper to taste.

Once they are tender to a fork (around 20 minutes), let them cool a little and then poke in a straw or an actual lollipop stick (who has those lying around?).

If you don’t usually eat beets you should try them- they have a sweet, earthy taste. Perfect for a rainy day! But beware, peeling and slicing beets will leave your hands “beet red” literally. Don’t make this just before heading out to some fancy dinner date!

Did they eat it?

Husband: Ate them and loved them but was very quick to remove the stick from the beet. Perhaps real men don’t eat vegetable lollipops?

Son #1: Was really excited about the lollipop aspect and took a huge bite of it! Tried it but didn’t love it

Son #2: Was not fooled by cheap lollipop trick.

In other news, yesterday I turned on the TV just in time for the boys to hear “underwear bomber.” Of course,  to a 3 and 5 year old that combination of words brings on a complete, roll-on-the-floor giggle fit. It will be a sad day – the day that they are old enough to realize that this world can be both pathetic and scary. I wish I could encase them in a protective bubble where the words “underwear bomber” always just remained a silly combination of words.

-mom on a veggie mission

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5 thoughts on “Roasted Beet Lollipops

  1. I suggest trying mashed cauliflower. I steam the heck out of the cauliflower then blend it with buttermilk, parmasean cheese, and butter. Garlic is optional. Anyway blend it up so that it looks like mashed potatoes and it is usually popular with the kids. Careful not too much buttermilk or it’s just soup. 🙂

  2. We make mashed cauliflower and potatoes with soy milk and a little nutritional yeast (for a buttery/cheesy flavor). You could also add margarine, if you prefer.

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